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Roux, Brown, for Immediate Use

Put an ounce of butter into a saucepan over a slow fire, and when it is dissolved shake into it an ounce and a half of dried flour. Stir with a wooden spoon until it has acquired a light-brown colour; this will take about ten minutes. Remove the roux from the fire for two minutes to cool, add a pint and a half of stock, stir this till it boils up, then draw the saucepan to the side of the fire, and let the sauce simmer till it is smooth and of a proper consistency.